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Kenreanne

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I thought that this was a wonderful cookie. I added 1 tsp. of instant espresso powder for a more decadent chocolate flavor. I find that a small sized ice cream scooper made baking these cookies a breeze and less messy!

This was very good. I left out the tomatoes, and didn't pre-cook a thing. I added additonal frozen peppers and onions, (chopped), 1 hour before serving. I also added 1 tsp of sesame oil before serving. For my tastes I added additional garlic powder, onion powder, and Adobo. I seasoned the vegeatable layer and then the meat layer. I thickened about 30 minutes before serving with a cornstarch slurry. Over white steamed buttered rice this was yummy!

I'm on the hunt for THE meatloaf recipe, and for us this is the one. I, too, didn't add the entire pkg of soup mix. I added some garlic and onion powder and pepper. I also topped w/ glaze of honey, worch. sauce, and ketchup. We loved it, and not a bit left over! Too bad! ;(

Can you say YUM? These are divine, and have THE best crispy bits. I always pour the oil and butter on the cut up potatoes IN the baking pan. Then I just toss with my hands, (cook's best tool), and no extra bowl to clean - Bonus! UPDATE: After the potatoes were cooked, I put them under the broiler for about 2-4 minutes. The more golden and crispier the better!

The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine. When used in baking, the mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour for each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Usually found in TX cooking.

This is our go to summer recipe! We do this with shrimp as well, but we precook the bacon in the microwave for about 2-3 minutes. (Place bacon in a single layer between 5 sheets of paper towels on both sides.) We've also just marinated whole chicken breasts and shrimp, and sandwiched the meat between the bacon and placed in a grill basket. When prepared this way we grill the mushrooms seperately. This is so good served w/ a rice pilaf and "That Good Salad" from this site.

This was really fun and good. I chose to make my standard ccc recipe, and it did not disappoint. My Memorial Day guests were impressed, and I will make again. I used the Betty Crocker "French Vanilla" cake mix and frosted w/ ganache, and it was so good. I baked my cupcakes for a total of 17 minutes, and the center was gooey ccc dough goodness! You must make these if you love ccc dough! I did and do! ;)

I really enjoyed these. I didn't add salt b/c the pudding mix has sodium already. I did add 1 TBS. of vanilla, and I think that makes it really nice. I will make these again, and I'll think I'll make these w/ lemon pudding and add frozen blueberries! Ooooo, I can't wait!

I cannot believe that something so simple could be this delicious! I used dark brown sugar and added 1 tsp. of vanilla extract, so it really had an intense caramel taste. It truly does taste like caramel dipped strawberries, and it couldn't be easier. I can't wait to serve this at my next get together as it is unique and yummy!

This was really good, but I was short on time so I streamlined it a bit. After I warmed the oil and garlic, (I made extra so I could saute fresh spinach), I poured the whole bit in the bottom of a 9x13 pan. I rotated the breasts in the oil, and then I sprinkled the breadcrumbs on top of the chicken. Finally I topped w/ shredded parm. cheese. I served this w/ angel hair pasta, marinara sauce, and sauteed spinach. It was really good,and if you ladled a bit of the marinara over the chicken it tasted like chicken parm. Will make again!

This was so delicious, and satisfying w/ greek marinated grilled chicken. I, too, added more feta along w/ 1 tsp. of dill weed. Dill is common in Greek cooking, and it was a nice added touch as it balanced the harshness of the oregano. This will be a nice change of pace this summer and many summers to come!

These were so good! I didn't have dry mustard so I used 2 TBS of dijon mustard, and I upped the butter to 3 TBS., the honey to 3 TBS, added 2 tsp. onion powder and about 3 TBS of olive oil. Of course I diced about 6 large red potatoes. I placed that potatoes in a lined 11x17 baking sheet and topped w/ the remaning ingredients. I baked for 50 minutes and finished under the broiler for about 3 minutes. I served w/ grilled filet mignons and roasted aparagus w/ parm. cheese. It was a most excellent meal, and I highly recommend this recipe. Do try the dijon mustard as it gave the potatoes a zippy taste.

My daughter, son, and I really enjoyed this oatmeal. Considering that they don't really like oatmeal that is saying a lot! I added a tsp. of vanilla extract and cinnamon as well. Blueberries are a nice addition as well. It's very satisfying and tasty. I can't wait to add it to my autumn routine.

I think that this recipe has some great potential. I used jasmine rice and a can of chopped tomatoes. I will up the chicken broth another 3/4 cup as we enjoy a moister rice. I also decreased the cream cheese by half, and it will be great w/ my modifications. It was a nice change from the same 'ole same 'ole.

Sublime, divine, dare I say "perfection"? This has to be the most awesome pie I have put into my mouth in a long time. I put the filling into a "nilla wafer" crust, and topped mine w/ homemade whipped cream, (a pint), sweetened w/ 2 TBSP. powdered sugar and 1 tsp. vanilla. Sublime, divine, and dare I say perfection? Wait a minute, I already said that! ;)

We enjoyed these in our home, and we agreed that they were a nice change of pace. I used loves2cookit tip of baking them scored side down, and they were nice and crispy. I still added sour cream and chives when I put them on my plate, and they were very nice.

This was a very good frosting. I upped the chocolate to 4 oz. and used 1/2 cup of milk, and it was perfect. I piped it on my daughter's birthday ice cream cone cupcakes. (Remember those?) Needless to say my newly turned 6 year old is very impressed! Infact, we all were.

This was excellent! So delicious and moist. The steak sauce gives it a nice kick. I love the combination of slightly sweet and tangy. I served this with honey roasted potatoes, (from this site), and I added dijon to the potatoes as well, and broccoli on the side. Something new to do with chicken that will be a standard in our home.

This was a great base for hot fudge sauce, but it was too sweet. I upped the cocoa powder to 1/2 cup. Next time I will make this with 1 1/4 cups of sugar and add 1 tsp. of instant espresso powder. The addition of coffee intensifies the chocolate taste and adds depth of flavor. I didn't put the sauce into a blender, as I just whisked while cooking the sauce. I believe with the above changes, this could be a 5 star hot fudge sauce. Thanks Sue for sharing.